Ingredient interactions : effects on food quality / edited by Anikumar G. Gaonkar.
Contributor(s): Gaonkar, Anikumar G.Material type: BookSeries: Food science and technology66. Publisher: New York, N. Y. : Marcel Dekker, c1995Description: xvii, 585 p. : ill. ; 24 cm.ISBN: 0824793471.Call number: 664.07 ING Subject(s): Food -- Analysis | Food -- Composition | Food additives -- AnalysisOnline resources: Click here to access online
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|Books||BSTI Textbook (FL2)||664.07 ING (Browse shelf)||1||Available||1000012829|
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|664.07 HOB 2nd ed. Food poisoning and food hygiene /||664.07 HPL HPLC in food analysis /||664.07 INF Infrared spectroscopy for food quality analysis and control /||664.07 ING Ingredient interactions : effects on food quality /||664.07 ING 2nd ed. Ingredient interactions : effects on food quality/||664.07 INS Instrumentation and sensors for the food industry /||664.07 INSt Instrumental methods for quality assurance in foods /|
Includes bibliographical references and index.